Wednesday, March 26, 2008

Pies!! (Part 1 - crust recipe and lemon)

Friday was my fiance's birthday. His favorite pie from my nana's pies is lemon pie. It's also one of my favorites. My sister's birthday was Monday. Her favorite pie is blueberry. Well, I couldn't disappoint one of them, so I made both pies. I took several pictures of the steps and will include the recipes.

It definitely took a while to make them. They were really yummy, though. Definitely worth it!
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Pastry for 2 Crust Pie


Makes 1 9-inch double crust


  • 2 cups flour
  • 1 teaspoon salt
  • 2/3 cup Crisco
  • 5 to 7 tablespoons ice water (I don't know why ice water - but it works!)


1) Spoon flour lightly into cup. Level off. Sift flour and salt together in bowl.


2) Cut in Crisco with pasty blender until mixture forms particles slightly larger than grains of rice.


3) Spring with ice water, 1 T at a time until all particles are uniformly moistened and will barely stick together.


4) Shape mixture into a ball. Divide. Roll out each 1/2 on lightly floured pastry cloth.

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Scintillating Lemon Pie

(Note: This is very different from most lemon pies. It is NOT a type of meringue. I don't like meringue pies. This is delicious!)


Ingredients:

  • Pastry for a 2 crust (9 inch) pie, divided (recipe above)


  • 1 1/2 T sugar


  • 1 tsp. cinnamon


  • 3 lemons


  • 1 1/2 cups sugar


  • 1/3 cup butter


  • 3 T flour


  • 3 eggs


  • 1/2 cup fresh lemon juice




  1. Prehead over to 375 degrees. Roll out 1/2 of the dough into 9-inch circle. Cut into 8 wedges. Place wedges on cookie sheet.


  2. Mix sugar and cinnamon together in small bowl. Sprinkle over pastry wedges. Bake at 375 for no longer than 5 minutes, or until set. Remove from cookie sheet and set aside.


  3. Grate vellow part of rind. Set aside.


  4. Cream sugar, butter, and flour in mixer bowl. Beat in eggs. Beat in lemon juice. Stir in reserved ring.


  5. Roll out remaining pastry to form 9-inch pie shell. Place in pie pan.


  6. Pour lemon mixture into prepared pie shell.


  7. Bake at 375 for 25 minutes.


  8. Arrange baked pastry wedges on top of filling and bake for an additional 5 minutes, or until filling is firm.

Yum-o! Here's a piece all ready to eat!

1 comment:

Brigid said...

Thank you very much for the recipe. I can't wait to try it out as I adore lemon pies.